Abstract

RODRIGUEZ-LORA, Maria Camila; SEPULVEDA-VALENCIA, José Uriel  and  MARQUEZ-CARDOZO, Carlos Julio. Functional, physicochemical, and sensory properties of a fermented dairy beverage added with pumpkin (Cucurbita maxima) and corn starch (Zea mays). Acta Agron. [online]. 2024, vol.73, n.1, pp.7-15.  Epub May 27, 2025. ISSN 0120-2812.  https://doi.org/10.15446/acag.v73n1.114969.

Fermented milk beverages (BLF) have responded to the growing demand for products that offer functional value, pleasant taste, and health benefits to the consumers. The objective of this research was to evaluate the effect of the concentration of pumpkin seed flour (HSA, 1.5, 2.0, and 2.5 %), pumpkin pulp (PA, between 6 and 8 %), and modified corn starch (AMM, between 0.4 and 0.7 %), on the functional, physicochemical, and sensory properties of a BLF based on sweet whey. The beverages were evaluated for pH, acidity, total soluble solids (TSS), CieL*a*b* coordinates, syneresis, zeta potential (ζ), viscosity, and sensory attributes. The results showed that the addition of 1.5 % HSA to BLF resulted in the highest score for taste and consumer acceptability. Increasingin the concentration of PA had a significant effect on the values of ζ and L*, reducing the agglomeration threshold and favoring the perception of the yellow color of the BLF, associated with carotenoid pigmentation. The optimal formulation was obtained with a concentration of 8.4 % PA and 0.3 % AMM, resulting in a physicochemically stable and the most acceptable treatment from a sensory point of view. The product obtained provides fiber and essential fatty acids that improve the functional profile of the food and make it a technological alternative to add value to sweet whey, a byproduct of the cheese industry.

Keywords : fermented milk; pumpkin pulp; pumpkin seed flour; sensory attributes; sweet whey.

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